1 Cup Granulated Sugar
1 Cup Brown Sugar
1 Cup Vegetable Oil
2 Cups Flour
2 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1 Teaspoon Salt
1 1/2 Teaspoon Cinnamon
1/2 Teaspoon Nutmeg
3 Cups Grated Raw Carrots
1/2 Cup Raisins
1/2 Cup Finely Chopped Nuts – Optional (I Like To Use Pecans)
In a large bowl beat the eggs well.
Add sugars gradually, beating until light.
Gradually beat in the oil.
In a separate bowl, mix together flour , baking powder, baking soda, salt, cinnamon and nutmeg.
Stir into egg mixture.
Stir in carrots, raisins and nuts – if using.
Pour into a greased and floured pan.
Note: I Use 2 x 9 inch layer pans.
Bake in 350 Fahrenheit degree oven for 35-40 minutes for layer pans.
Bake until cake tester inserted in centre, comes out clean.
Let cakes cool 5-10 minutes in the pan before turning out onto a rack.
When the cake is cool, frost with Cream cheese frosting.
Cream Cheese Frosting Ingredients
8 oz. Cream Cheese At Room Temperature
1/4 Cup Butter
2 Teaspoon Vanilla
3 Cups Icing Sugar Sifted
Cream Cheese Frosting Method
Cream together cream cheese, butter and vanilla.
Gradually beat in the icing sugar, to give a smooth, spreadable consistency.
This recipe makes enough to frost rectangular, tube or layer cakes.